Marinated chicken with shredded carrot & beet salad

1. Mix the yogurt, lemon zest and half the garlic in a large bowl. Season, then add the chicken and mix to coat. Set aside for 20 minutes. Meanwhile, toast the cumin seeds in a dry frying pan, then roughly crush in a pestle and mortar. Return the pan to the heat and toast the mixed seeds, until starting to pop and turn golden.

2. In a small bowl, beat together the lemon juice, tahini, remaining garlic and 1 tbsp warm water. Season. Coarsely grate the carrots and beetroot into a separate bowl, then mix in the dressing and crushed cumin seeds.

3. Place a griddle pan over a high heat. Once hot, add the chicken and cook for about 3-4 minutes on each side until charred, cooked through, with no pink meat and the juices run clear. Serve with the salad, sprinkled with the seeds.